Zucchini In Red Wine Recipes
ZUCCHINI BOATS WITH GROUND BEEF
These zucchini boats with ground beef are a delicious, refreshing dish--good served on a bed of rice or with garlic toast and salad.
Provided by celloldy
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with foil.
- Cut zucchini in half lengthwise. Scoop out the seeds with a spoon. Chop and reserve about 3/4 of the seeds for the stuffing.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add zucchini boats and cook uncovered for 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and set aside.
- Heat olive oil in a large pan over medium-high heat. Add ground beef; cook and stir until browned and broken into very small pieces, 5 to 7 minutes. Add rosemary, thyme, garlic, salt, and pepper and stir some more. Quickly add reserved chopped zucchini pulp, onion, and carrot; continue to cook and stir for 2 to 3 minutes. Pour in red wine and Worcestershire and allow to cook for 1 to 2 minutes. Add beef stock and cook for 3 minutes more. Simmer until mixture reduces, about 10 minutes.
- Place zucchini boats in the foil-lined dish and divide meat mixture evenly between them. Sprinkle each with mozzarella cheese.
- Bake in the preheated oven until cheese is browned and bubbly, about 30 minutes.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 12.4 g, Cholesterol 79 mg, Fat 23.6 g, Fiber 2.8 g, Protein 25.8 g, SaturatedFat 8.3 g, Sodium 293.6 mg, Sugar 5.5 g
ZUCCHINI SALAD WITH RED ONION
Raw zucchini, sliced into ribbons with a peeler, is mild-tasting; a short soak in vinegar and oil mellows and softens the onion but leaves enough bite to keep it interesting.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Stir in onion, and let stand 15 minutes.
- Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds. Add to bowl with dressing, season with salt and pepper; toss to combine.
Nutrition Facts : Calories 52 g, Fat 4 g, Fiber 1 g, Protein 2 g
ZUCCHINI IN RED WINE
A great low-cholesterol way to enjoy vegetables this summer! Recipe souce is "The Gourmet's Low-Cholesterol Cookbook". We have been enjoying this dish for years.
Provided by Judith N.
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a heavy skillet.
- Add zucchini, onion and garlic and saute over medium heat, turning often, until zucchini is lightly browned on both sides and onion is golden (about 3 to 5 minutes).
- Add mushrooms and thyme.
- Saute for 2 more minutes or until zucchini is crisply tender.
- Add the wine.
- Cook, stirring, over medium heat until wine is somewhat reduced, about 1 minute.
Nutrition Facts : Calories 49.6, Fat 0.3, SaturatedFat 0.1, Sodium 14.3, Carbohydrate 8.2, Fiber 1.9, Sugar 3.7, Protein 2.6
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